Disney Cruise Line Recipe: Grilled Tuna with Truffle-Infused Potato Risotto

I loved dining at Palo, but did not try this particular meal. Now I need to go buy some tuna steaks and substitute in some Paleo friendly risotto. Don't forget steamed veggies on the side. And for mom, some Moscato :)
Grilled Tuna
Ingredients

•  4-6 tuna steaks
• salt and pepper to taste
• olive oil
• lime juice

Directions:

1. Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
2. Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
3. Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

Risotto (adapted from Cynthia Underground)
 Ingredients

1 head cauliflower

1/2 tablespoon olive oil (or truffle oil if you have it) to taste olive oil

1/2 tablespoon (grass-fed) butter or coconut oil

1/2 small onion (Diced)

1 cup chopped zucchini

1/2 cup grated parmesan cheese

1  garlic cloves (Chopped Fine)

1/4 cup cream or 1/4 cup milk (Coconut cooking cream could also do for it not coconut milk though)

1/4 cup chicken broth

1/2 to taste fresh parsley (Garnish)

1/2 to taste salt & pepper (To Taste)

Directions

1. Make the Cauliflower “Rice”. Using a food processor grind the fresh cauliflower until it is rice size.
2. Steam or Microwave for 5 Minutes.
3. Use a strainer if necessary to press out any addition liquid. Set Aside.
4. Saute the onion and garlic in the olive in a frying pan.
5. Add zucchini cook for 3 minutes.
6. Add “rice”, salt & pepper, cream and broth.
7. Cook until it starts to reduce approximately 8 min, add parm. cheese; stir.
   Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish. 

 Bon appetite!

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